By Shona Bonewit
Peel and devein the shrimp if they are not already prepared. Pat them dry with a paper towel.
In a mixing bowl, combine the shrimp, olive oil, minced garlic, chili powder, cumin, salt, and black pepper. Toss to coat evenly.
Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet. Cook for 2-3 minutes on each side or until they are pink and opaque. Remove from heat and set aside.
While the shrimp is cooking, prepare the avocado by cutting it in half, removing the pit, and scooping the flesh into a bowl. Mash it with a fork, and add a squeeze of lime juice and a pinch of salt to taste.
Warm the tortillas either in a skillet over medium heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave them for about 20 seconds.
Assemble the tacos by placing a generous scoop of cabbage slaw on each tortilla, followed by the cooked shrimp and a topping of mashed avocado.
Garnish with fresh cilantro and additional lime wedges (optional) for an extra burst of flavor. Serve immediately.
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This Mexican Seafood Tacos recipe is ready in 30 minutes and features shrimp, tortillas, cabbage slaw and other delicious ingredients. Contains 290 calories total.
Peel and devein the shrimp if they are not already prepared. Pat them dry with a paper towel.
In a mixing bowl, combine the shrimp, olive oil, minced garlic, chili powder, cumin, salt, and black pepper. Toss to coat evenly.
Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet. Cook for 2-3 minutes on each side or until they are pink and opaque. Remove from heat and set aside.
While the shrimp is cooking, prepare the avocado by cutting it in half, removing the pit, and scooping the flesh into a bowl. Mash it with a fork, and add a squeeze of lime juice and a pinch of salt to taste.
Warm the tortillas either in a skillet over medium heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave them for about 20 seconds.
Assemble the tacos by placing a generous scoop of cabbage slaw on each tortilla, followed by the cooked shrimp and a topping of mashed avocado.
Garnish with fresh cilantro and additional lime wedges (optional) for an extra burst of flavor. Serve immediately.
Calories per Serving: 290
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